If you’re searching for a way to brighten up your weekend, look no further than these Lemon Morning Buns. They’re glossy, golden, gorgeous and swirled with fresh lemon flavor throughout.
This is my third morning buns recipe, and there’s a reason I keep returning to them: I get a lot of bang for my baking buck. Though these twisty little guys look like they take some real skill, the truth is that if you can make cinnamon rolls and tie a knot, you can make morning buns.
I’ve posted detailed shaping tutorials previously and will link to them in the recipe below, but rest assured that these buns really are simple beginning to end. The entire recipe has just 8 ingredients with several being used in multiple places. The dough is enriched with butter, egg and whole milk, and is a pleasure to work with; it’s smooth and sticky and kneads like a dream. Let it rise for 45 minutes or so, then layer it with a lemon-sugar filling and twist it into knots. Let them rise a little more, then bake and brush with a lemon glaze, leaving them shiny and a little sticky. Oh, and bursting with buttery lemon flavor.
These Lemon Morning Buns are a great way to put a little sunshine in your weekend. Between their fluffy texture and intense lemon flavor, they’re guaranteed to brighten your day.
Lemon Morning Buns
makes 12 buns
Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature
Filling:
3 tablespoons granulated sugar
1 1/2 tablespoons fresh lemon zest
pinch of Kosher or sea salt
3 tablespoons unsalted butter, melted
Glaze:
1/3 cup fresh lemon juice (from about 1 1/2 medium lemons)
1/3 cup granulated sugar
1 tablespoon unsalted butter, cut into 4 pieces
Make the dough. In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.
In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.
Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together. A shaggy dough should form and be pulling away from the bowl. Gradually add flour in 2 tablespoon increments until the it pulls away a bit.
Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 45 minutes to 1 hour or until doubled in bulk.
In the meantime, line two rimmed baking sheets with parchment. Set aside.
Make the filling. Combine sugar, lemon zest and salt in a small bowl. Rub together with your fingers to release the oils in the zest.
**Shaping photo tutorial here!**
Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18x12-inch rectangle. Brush dough with butter, leaving a 1/2-inch border on all sides.
Mentally divide the dough into thirds, like an unfolded letter. Place half the sugar mixture in the middle third of the dough—it’ll be a 12x6-inch section surrounded by two buttered sections of the same size.
Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12x12-inches. Brush the top of the folded section with more butter and scatter on the remaining sugar mixture. Fold the other short side over the top so that the dimensions are 12x6-inches. Tap edges “closed” with your rolling pin.
Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14x8-inches.
Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I put 6 on a half-sheet sized pan).
Cover pans loosely with parchment or a clean tea towel and let rise in a warm, draft-free environment for another 25-30 minutes. Remove parchment/tea towel. The buns will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.
Place oven racks in the center positions. Preheat oven to 375F. Bake buns for 9 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 8-9 minutes, or until golden brown.
While Buns are baking, make the glaze. Combine lemon juice and sugar in a small saucepan over medium-low heat, stirring constantly until sugar dissolves (about 3-5 minutes). Remove from heat and stir in butter.
Brush warm buns with glaze. Let cool a few minutes before serving. Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so.
If you’re keeping track, this is my third lemon dessert in six weeks. What can I say? I’ve got a fridge full of lemons and I know how to use them.
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All my previous 
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e2 bakes brooklyn 